A perfectly balanced classic coleslaw with crisp cabbage and carrots in a creamy, tangy dressing that's the ideal accompaniment to barbecue and fried foods.
Recipe Details
Ingredients
- 720ml cabbage, finely shredded
- 240ml carrots, shredded
- 240ml mayonnaise
- 60ml white wine vinegar
- 5ml celery seed
- 60ml granulated sugar
- to taste salt
- to taste freshly ground black pepper
Instructions
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In a large mixing bowl, combine the shredded 720ml cabbage and 240ml carrots. Toss them together until evenly distributed throughout the mixture.
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In a separate smaller bowl, create the dressing by whisking together the 240ml mayonnaise, 60ml white wine vinegar, 5ml celery seed, and 60ml granulated sugar until the mixture is smooth and the sugar is completely dissolved.
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Season the dressing with to taste salt and to taste freshly ground black pepper to taste. Start with about 1/2 teaspoon of salt and 1/4 teaspoon of pepper, then adjust as needed.
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Pour the dressing over the cabbage and carrot mixture, starting with about three-quarters of the dressing and adding more as needed.
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Using a large spoon or salad tongs, toss the vegetables and dressing together thoroughly, ensuring every piece of cabbage and carrot is well-coated with the creamy dressing.
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Taste and adjust seasoning with additional to taste salt, to taste freshly ground black pepper, or 60ml granulated sugar as desired. The flavor should be balanced between creamy, tangy, and slightly sweet.
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Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the cabbage to soften slightly.
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Give the coleslaw a final stir before serving, as the dressing may settle during chilling.
Tips
Cabbage Preparation: For the best texture, shred the cabbage finely and uniformly. A sharp knife works well, but a mandoline slicer or food processor with a shredding disc makes quick work of large amounts.
Drainage Technique: For extra-crisp coleslaw, toss the shredded cabbage with 1 teaspoon of salt and let it sit in a colander for 30 minutes before dressing. Rinse and pat dry thoroughly - this removes excess moisture.
Make-Ahead Benefits: Coleslaw actually improves with time as the flavors develop. It can be made up to 24 hours ahead, though it's best consumed within 2 days for optimal texture.
Customization Options: Add diced bell peppers, red onion, or fresh herbs like parsley or dill for extra flavor and color. Some enjoy adding a handful of raisins or chopped apples for sweetness.
Serving Suggestions: This coleslaw is perfect alongside barbecued meats, fried chicken, fish tacos, or pulled pork sandwiches. It's also excellent at picnics and potluck gatherings.
Storage: Keep refrigerated and consume within 3-4 days. The coleslaw will lose some crispness over time but remains delicious and safe to eat.